Some call it liquid gold, but I think Homemade Garlic Ghee is more like liquid sunshine. It makes me so happy and takes only minutes to make! Fill me up buttercup!
If you’ve never heard of ghee before, it’s actually as simple as making clarified butter.
What is so special about that you ask? Let me count the ways...
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Homemade Garlic Ghee is available near the end of this post.
What are the ingredients and kitchen equipment needed for making Homemade Garlic Ghee?
glass jar with a lid
What is ghee?
Ghee is traditionally the major fat source of Indian cooking.
What makes it different than plain clarified butter is that it’s cooked longer in its milk solids which gives ghee its distinct and more intense buttery flavor.
Ultimately the milk solids are strained away leaving nothing but the pure amber, liquid gold.
Because ghee’s milk solids are separated from the fat during the cooking process and then strained off ghee is far superior for people who have trouble digesting dairy.
Why cooking with homemade ghee is beneficial:
Homemade Garlic Ghee is perfect for those people who are following a keto (ketogenic) diet in which your daily caloric intake is mainly from healthy fats.
Ghee is rich in medium-chain fatty acids that are absorbed directly to the liver (like carbs) and burnt as energy. Ghee is also rich in oil-soluble vitamins A and E, and it stimulates the secretion of gastric acid, thus aiding in the digestive process.
Because ghee has had the milk solids, water, and impurities removed during the cooking process, it’s perfect for cooking and frying due to its high smoking point. Ghee won’t break down into free radicals as some other cooking oils do.
How to store homemade ghee:
Homemade Garlic Ghee doesn’t require refrigeration and will last up to 3 months (not that you’ll have it that long) when stored in a dark place.
Once it cools ghee will turn into a semi-solid and will turn a pale yellow color.
Ghee liquefies immediately upon being heated and the flavor it imparts to foods is unlike any other.
I urge you to make some today.
The wonderful taste of homemade garlic ghee is perfect for savory cooking.
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Homemade Garlic Ghee if desired.
When you’re eating a low carb or Keto diet, and you’re craving guacamole, but not all those pesky carbs found in corn and tortilla chips, it’s time to break out this Addicting Keto Guacamole with Pork Rind Dippers.
The idea for these Bacon Wrapped Broccoli Stalk Appetizers came to me one night as I was preparing broccoli for dinner. I’m not normally a broccoli stalk eater, but disposing of them is awfully wasteful. That’s when my lightbulb moment hit, and the results are utterly delicious!
The easy steps for making Homemade Garlic Ghee:
Add butter into a saucepan along with smashed garlic cloves. Stir well.
Melt butter over medium-low heat.
Raise the heat to medium-high allowing the butter to come to a low boil. Boil for 1 minute.
Reduce the heat to low and simmer for 4-5 minutes. You’ll notice the milk fat on the bottom of the saucepan.
Place the cheesecloth in the strainer and strain the clear garlic ghee into a glass jar and discard the solids.
Cool the ghee before adding the lid to the jar.
Is making homemade ghee more economical?
Ghee can be purchased in many markets and specialty stores (i.e., Trader Joes and Whole Foods) but it’s very costly if you’re going to purchase it already made.
Making your own ghee is highly rewarding, takes only minutes to make, and will save you money too. Ghee whiz…what’s not to love?
Below is the printable recipe card for today’s Homemade Garlic Ghee.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
In a medium saucepan over medium/low heat, melt the butter. Add the garlic and stir.
Increase the heat to medium/high and allow the butter to come to a boil. Boil for approximately 1 minute.
Reduce the heat to low and simmer lightly for 4-5 minutes. You'll notice the milk fats have settled on the bottom of the pan and the clarified butter is on top.
Use the strainer and cheesecloth to strain the ghee into a glass jar and discard the milkfat.
Allow the ghee to cool and place the lid on the jar.
Store in a cool, dark place for up to 3 months. Use as you would regular butter and also to saute and pan-fry foods.
Tools and equipment;
saucepan, strainer, cheesecloth, glass jar with lid
Homemade Garlic Ghee
Amount Per Serving (1 ounce)
Calories 204Calories from Fat 198
% Daily Value*
Saturated Fat 14g88%
Vitamin A 710IU14%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
I sincerely hope you’ve enjoyed today’s recipe for Homemade Garlic Ghee as much as I’ve enjoyed bringing it to you!
I have only scratched the surface regarding the benefits of ghee and why it’s so important to have on hand for your cooking, and for your health.
If you’re curious to find out more, the internet has a wealth of information about ghee that I just know you’ll find fascinating.
With my backyard flowers looking so pretty this summer (we’ve had a TON of rain in the Midwest), I couldn’t help but want to take these ghee photos outside among the blooms and green grass. To me, the ghee in these photos depicts sunshine and happiness.
The blooms also remind me of Hawaii (although I’ve sadly never been). And also so do these fun, Hawaiian bakery themed coffee mugs I painted for a client a while back. To this day, they’re still some of my absolute favorites.
Should you have any questions or comments regarding this recipe, or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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You must strain out the garlic before it burns. I just ruined a huge batch because I didn't know this little point. Let it cook, then strain or scoop out the garlic by some means or other and then continue with the clarification, but don't leave it in there for the full duration of the clarifying process or it WILL burn and basically ruin everything.
Saturday 16th of May 2020
Hello, RD. I'm sorry that happened to you but I've never had that problem.
Did you reduce the heat to low? That's the key.
Tuesday 25th of June 2019
So simple yet such a great way to add extra flavor. Delicious!
Sunday 30th of June 2019
Super easy, Taylor. Thanks.
Tuesday 25th of June 2019
Woah! I never thought about adding garlic to my ghee-- I love this idea!
Tuesday 25th of June 2019
Thanks, Sarah! I like to add garlic to just about everything. ;)
Tuesday 14th of July 2015
Much easier than I thought it would be to make, thanks for sharing!
Sunday 12th of July 2015
Ghee is already amazing to start with, and I can imagine it's even 10 times better when infused with garlic!